Strawberry & Rhubarb Cheesecake

Koniec tego! Minęło półtora tygodnia bez nowego wpisu - karygodne! Dziś więc raczę Was bardzo smaczną nowością... Wspominałam o niej jakiś czas temu kiedy zakasałam rękawy i zabrałam się do wypiekania. Obiecałam też wtedy, że jeśli przepis pozytywnie zda test urządzony mu przez moje kubki smakowe, to dorzucę go tutaj w podwójnej wersji językowej. No i na dodatek słyszę ostatnio, że powinnam częściej dzielić się przepisami więc proszę bardzo - mówisz i masz!
Będziecie jedynie musieli wybaczyć mi dzisiejsze zdjęcia. Jako że dalej męczę się bez mojego laptopa i muszę radzić sobie bez porządnych programów do obróbki zdjęć, to coraz częściej polegam tylko na moim telefonie. Mam nadzieję, że nie pogniewacie się za ten jednorazowy (oby!) wybryk...

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That's it! It's been a week and a half and not a single sign of a new post - simply unforgivable! That's why today I'm regaling you with a very delicious novelty... I've mentioned it a while ago, when I rolled up my sleeves and started baking it. I promised back then that, if the recipe will pass the flavour test on my taste buds, I will post it up here in a double language version. On top of it all, I've been hearing more voices telling me that I should start sharing more recipes with you and stop keeping them all to myself so, there you go - you want it, you have it!
The only thing that you will have to forgive me today are the images. I'm still 'laptopless' and need to make do of what I have. I don't have access to my beloved photo editing programmes and have to rely only on my phone more and more. That's why I really hope that you won't get angry with me for this (hopefully!) only time without proper photos...



Polską wersję językową przepisu możecie znaleźć po kliknięciu TUTAJ. Oryginał pochodzi ze świetnego Gotuję Bo Lubię, które sprawdza się za każdym jednym razem! Pomyślałam więc, że nie ma sensu przepisywać wszystkiego jeszcze raz na mojego bloga, skoro nie zmieniłam z oryginału ani jednej rzeczy. Smacznego!

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The original recipe comes from a Polish blog and for those interested, you can find it after clicking THIS LINK.
For everyone of you waiting for the English version - bake and enjoy! And don't forget to share it with your friends and let me know how it turned out!

INGREDIENTS FOR THE DOUGH
• 3 cups all purpose flour
• 200g unsalted, soft butter
• 2/3 glass of sugar
• 1 egg
• 2 egg yolks
• 2 tablespoons sour cream

FRUIT LAYER
• 300g of rhubarb
• 250g strawberries
• 1/2 cup water (125 ml)
• 3/4 cup of sugar
• 40g all purpose flour
• 50g potato starch

CHEESECAKE LAYER
• 1kg cream cheese
• 3 tablespoons sour cream
• 3 large eggs
• 1 cup sugar
• 1 packet vanilla flavoured pudding mix



Knead the dough from all the DOUGH INGREDIENTS. If you find the dough too sticky, you can add a bit of flour but be careful not to overdo it - the dough should be soft, tender and easy to shape. Put the dough into the cake tin with a 26-28 cm diameter. Remember to fill both the bottom and the sides of the tin carefully. Place the cake tin with the dough in a fridge.

Cut the rhubarb and strawberries, mix them with the sugar and place them in a pot for around 15 minutes.

Place all of the CHEESECAKE LAYER ingredients in a large bowl and, using the mixer, mix well only until combined (around 30 seconds). Leave it on the side.

Go back to the rhubarb and strawberries. Put the pot on the stove and boil the fruit for around 10 minutes (until the juice comes out and the rhubarb is soft). In the meantime, combine both flours with water (do it carefully and make sure there are no clumps - using a blender might help) and pour it into the boiling fruit. Boil it over a slow fire only until the mixture becomes very thick. Put the hot fruit mix onto the tin with the dough, spread evenly and top it with the cheese mix.

Put the cake tin into the oven preheated to 180 degrees and bake for at least 75 minutes.
Once the cheesecake is baked, cool it down to a room temperature and let it sit in the fridge overnight. Decorate with fresh fruit before serving and enjoy!

Wcale nie tak dawno temu, mój Brat świętował swoje 18. urodziny. A więc ja, poczuwając się w obowiązku i trochę egoistycznie, chąc wykorzystać okazję, postanowiłam upiec sernik. Ale nie byle jaki sernik, wspaniałość dla każdego miłośnika ananasa i kokosu. Moja Mama, wraz z pierwszym kęsem powiedziała że to zdecydowanie najlepszy sernik jaki w życiu jadła. A to już nie lada komplement z ust tak dobrej kucharki jak ona! Tak więc każdego zdecydowanie zachęcam i polecam, bo przepis warty jest wypróbowania.
Znaleziony na bezbłędnej Kwestii Smaku (mój niestety nie był aż tak fotogeniczny).

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Not that long ago, my Brother was celebrating his 18th birthday. That's when I, wanting to contribute to the party and maybe being a little bit egoistic as well, decided to use this opportunity and bake a cheesecake. But not just a regular, boring cheesecake. It was an amazing cheesecake for all of those, who love pineapple and coconut. After the first bite, my Mum proclaimed it to be the best cheesecake she's ever had - and that's not just a common commendation when heard from such a good cook like her! So I strongly encourage everyone to baking it and recommend the cake, because the recipe is definitely worth trying out.
The original version comes from here, but you can find an English translation just below the pictures.




BASE
•340g of digestives cookies
•50g of desiccated coconut (optional - I used some for my cake)
•100g of unsalted butter

THE CHEESE MIX
•1 kg of curd cheese
•250g of mascarpone cheese
•3 tablespoons of potato starch
•1 and 1/2 glass of cooled condensed milk
•5 eggs
•2 egg yolks
•a can of sliced pinneaple
•a can of coconut milk
•25ml of coconut liqueur (optional)

TOP LAYER
•300-400g of greek yoghurt

PREPARATION
Use a cake tin with a 36cm or 38cm diameter.

   •Fill the bottom of the cake tin with a baking paper

the base
   •Crumble the cookies and mix the crumble with coconut (if you are using it). Melt the butter and mix it with the earlier prepared crumble. Carefully     put the mix out on the base and the sides of the cake tin and when ready, put into the fridge.
   •Take the pineapple out of the can, drain and mix with a blender until it becomes a purée.

the cheese mix
   •Mince the curd cheese three times until it achieves a smooth consistency. Put it into a big bowl.
   •Preheat the oven to 180 degrees C.
   •Add mascarpone cheese and potato starch to the earlier minced curd cheese. Mix it all together with a mixer until it reaches a smooth consistency.     Later, mix in condensed milk (leave the remaining 1/4 of a can, we will need it later for the top layer).
   •Add one egg and egg yolk at a time, all the time mixing well with the mixer until all the ingredients are well connected.
   •Open the can with coconut milk and using the spoon, take all the cream from the top (about half a can). Gently, blend in the coconut cream and the     pineapple purée to the cheese mix. Add coconut liqueur, if you are using any.
   •Pour out the cheese mix into the earlier prepped cake tin and put it into the oven. Bake for 15 minutes. Later, decrease the heat to 120 degrees C    and bake for 100 minutes. After that time, take the cheesecake out of the oven and pour the mix of a greek yoghurt and remaining condensed     milk on top of the cake. Bake for 15 more minutes in 120 degrees C.

Serve the cheesecake after it cools down completely.